Yeast poppy seed crescents

Ingredients for 1 servings:

• 250 g flour
• 20 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), untreated, peel
• 1 pinch of salt
• 1 egg yolk
• 100 g butter, cool
• 25 g yeast, fresh
• 100 ml milk, lukewarm
• 1 egg(s), beaten
• 300 ml milk
• 150 g poppy seeds, ground
• 50 g semolina
• e.g. raisins, pickled in rum
• ½ tsp cinnamon
• ½ lemon(s), untreated, peel
• 30 g nuts, chopped
• 70 g sugar
• 20 g butter
• 1 tbsp honey

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Dough: Sift the flour into a bowl. Stir in the sugar, vanilla sugar, lemon zest, salt, and egg yolk. Cut the butter into pieces and add to the flour, crumbling it in like shortcrust pastry. Dissolve the yeast in some of the milk and pour in. Then add the remaining milk and knead everything into a firm dough. Let the dough rest in the refrigerator for about 45 minutes. For the filling: While the dough is proving, prepare the poppy seed filling. Bring the milk to a boil with a pinch of salt and the lemon zest. Add the semolina and bring to a boil briefly. Now stir in the poppy seeds, sugar, honey, rum raisins, chopped nuts, cinnamon, and butter. Heat thoroughly, but do not allow to boil. The mixture should now be thick and creamy and will firm up as it cools. If it is too firm, stir in a little more heated milk and let it expand. Shape the dough into a log on a lightly floured surface and cut this into 10 pieces. Roll out the dough pieces into oval discs and spread the poppy seed filling in a strand using a piping bag without a nozzle. Roll up from the long side and form narrow crescents. Beat the egg. Brush half of the filling over the crescents and let them dry. Then brush the poppy seed crescents with the remaining egg and let them dry again. (I put them on the balcony for this purpose.) The drying process creates the characteristic cracked surface! Meanwhile, preheat the oven to 190°C. Line a baking sheet with baking paper or grease it. Place the crescents on the sheet. Bake in the middle of the oven for about 35 minutes until golden brown. Let cool on a wire rack.